easiest way to prepare ultimate Upside-down caramel peach cakes

How is everything going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Upside-down caramel peach cakes. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Upside-down caramel peach cakes is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Upside-down caramel peach cakes is something that I’ve loved my entire life.

Table of Contents


  • 330g (1 1/2 cups) caster sugar
  • 2 peaches, peeled, stoned, each cut into 12 wedges
  • 200ml extra virgin olive oil
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1 orange, zested
  • 75g fine semolina
  • 125g ground almonds
  • 2 teaspoons baking powder
  • 200g thickened cream, whipped to soft peaks
  • 2 tablespoons honey


  • Step 1
    Preheat oven to 170C. Grease 8 x 200ml pudding moulds and line bases with baking paper. Place 165g (3/4 cup) sugar and 125ml (1/2 cup) water in a small, heavy-based saucepan and stir over medium heat until sugar dissolves. Bring to the boil, then simmer until mixture forms a dark caramel. Immediately pour caramel among moulds, then carefully place 3 peach wedges over caramel.
  • Step 2
    Whisk remaining sugar, oil, eggs, vanilla, zest and 1/4 teaspoon salt in a bowl until combined. Add dry ingredients and whisk until incorporated.
  • Step 3
    Spoon batter over peaches in moulds and level with a teaspoon. Bake for 15 minutes, then cover with a piece of baking paper and bake for a further 10 minutes or until a cake tester comes out clean. Stand cakes in tins for 10 minutes, then turn out onto a wire rack.
  • Step 4
    Serve cakes warm or at room temperature topped with cream and drizzled with honey.

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